1. Use a well-greased souffle dish lined with greased heavy-duty foil.
2. In a bowl, combine chocolate wafer crumbs, melted butter & sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
3. In large bowl, using electric mixer, beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream & vanilla.
4. In saucepan over low heat, combine coffee, chocolate chips, and cream. Cook, stirring, until melted.
5. Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
6. Prepare a strip of foil to lower the cake into the cooker: Cut off a strip of foil at least 18" long. Double it lengthwise to create a long strip.
7. Pour 1 1/2 cups water into your larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
8. Center the cheesecake on the foil strip and lower it onto the trivet.
9. Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
10. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
11. Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
12. After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool.
13. If there is any condensed water on the cake, blot with a clean paper towel.
14. Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.

Serves:8

Calorie:474